Home Of The Practical Sportman » Fish & Wild Game Recipes

New Fish and Wild Game Recipes

saskbirdgp — Sat, 08 May 2010 17:10:20 +0000

New easy to follow and do additions to fish and wild game recipes. For all complete recipe selections please visit Practical Sportman Fish & Wild Game Recipes.

Baked Lake Trout: Easy baked Lake Trout Recipe stuffed with garlic croutons and fresh herbs…..

Herb Roasted Potatoes:Tender grill roasted potatoes with fine herbs add the little zip to your bbq’d meal…..

Grilled Vegetables: Fresh Vegetables straight off the grill, cooked in foil or BBQ bag……

Skillet Apple Dumplings: Caramel Apple Dumpling. This is a very calorie rich recipe…..

Helping You take Your fish and game from the air, field and water to the table with great Fish & Wild Game Recipes.

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How To Smoke Fish

saskbirdgp — Thu, 22 Apr 2010 01:25:33 +0000

Smoked Trout, Pike, Walleye or any fish to get that characteristic smoked flavour has 3 steps to great smoked fish. Select prime fish, build a great brine, select excellent smoking materials, each step is critical. Our ancestors used smoke houses or poles over fires to smoke fish and game today we use Propane Smoker, Electric Smokers or Digital Smokers.

STEP 1: Selecting and Preparing Fish

Use only freshly-caught fish that have been kept clean and cold. If you catch fish and you want to smoke them, clean and store on ice right at the lake, before heading home.

STEP 2: Brine The Fish

Prepare a brine in a plastic pail, or crockery container, try not to use any stainless steel. Water, red or white wine can be used for a portion, or all the liquid, if desired. Stir the salt until a saturated solution is formed.

STEP 3) SMOKING DIRECTIONS:

1) Rinse the fish quickly when taking out of brine solution and place skin-side down on greased smoker racks.

The smoker should not produce a lot of smoke during the first 24 hours but after this build up a dense smoke (use wet wood) and maintain it for the balance of the cure.

Complete Instructions Go To Smoked Fish

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Easy Goose Breast Recipes

saskbirdgp — Mon, 01 Feb 2010 22:13:41 +0000

SNOW GOOSE KABOBS

One of the largest segments of waterfowl is the snow goose. With very liberal bag limits taking lots of birds for consumption is easy. Most hunters make these into sausages and or jerky, however they are also very tasty especially on the BBQ. Fresh snow goose breasts and vegetables are used in this easy goose recipe. Caution do not overcook waterfowl, it dries out quickly and very easy. Snow Goose Recipe Here.

CANADA GOOSE PACKETS

One of the largest of waterfowl is the greater canada goose, but the lesser canada is more prolific and widely spread. With good bag limits taking birds for consumption is easy in Canada. Most hunters again make these into sausages and or jerky, however they are also very tasty especially on the BBQ and cooked or roasted whole. Fresh canada goose breasts and fresh garden vegetables are used in this easy goose breast bbq packet recipe Caution do not overcook waterfowl, it dries out quickly and very easy. Canada Goose recipe here….

Author: Greg Parkin, A PracticalSportman

Easy Walleye Recipe

saskbirdgp — Mon, 13 Apr 2009 17:03:00 +0000

PUTTING ON THE RITZ WALLEYE

This is my personal favourite recipe. Leaves the fish crisp on the outside,

but is tender and moist on the inside.

4 – 6 boneless walleye fillets (about 1 ½ – 2 lbs)

2 eggs

1 – 1 ½ cup finely crushed RITZ (plain) crackers (about 30)

¼ teaspoon, each salt and pepper

Butter or margarine to fry fish in

Lemon or lime slices optional

Put the Ritz crackers in a medium zip lock bag and do up zipper ¾ of the way.

Beat or crush crackers until fine. Add the salt and pepper and mix well.

In a shallow dish or bowl, beat the eggs until mixed.

Pour some of the crumb mixture on a plate, dip fillet into egg mixture then

coat with the crumb mixture. Repeat for all fillets add crumbs as needed.

In a large skillet on medium heat, melt and heat the margarine/butter. Add fillets

And fry 3 – 4 minutes on each side until golden and flakes easily.

Note: may have to add butter/margarine as flipping, you do not want fillets to stick.

Note: the extra crumb mixture will keep for about 2 – 3 weeks when sealed.

SERVE With Pan Fried Potatoes or Home Made French Fries

Practical Sportman

Greg Parkin

http://www.practicalsportman.com

http://www.practicalsportmanfishing.com

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HONEY-FRIED WALLEYE

Everyone who tries it loves it, the honey gives it a twist and a surprise flavour.

4 – 6 boneless walleye fillets (about 1 ½ – 2 lbs)

2 eggs

1 – 2 teaspoon liquid honey

1 – 1 ½ cup medium crushed saltines crackers (about 20)

1/3 cup all-purpose flour

¼ teaspoon, each salt and pepper

Vegetable or Canola oil to fry fish in

Extra Honey, Lemon or lime slices optional

In a shallow dish or bowl, beat the eggs and honey until mixed.

Put the crackers in a medium zip lock bag and do up zipper ¾ of the way.

Beat or crush crackers until medium fine. Add the flour, salt and pepper and mix well.